• 600 gr petto di pollo
  • 4 cm zenzero fresco
  • 400 gr patate viola
  • 1 cucchiaio semi papavero
  • 1 dl vino bianco
  • sale, olio qb

Tagliate il pollo a bocconcini e trasferiteli in una ciotola. Unito lo zenzero sbucciato e grattugiato, olio e metà del vino; lasciate marinare per 20 min. Sbucciate le patate, lavatele e tagliatele a fette di circa 1/2 cm di spessore. Scaldate 3 cucchiai di olio in una grossa padella, unite le patate, una presa di sale e cuocete coperte per 5 min.

Unite il pollo con la sua marinata, i semi di papavero e regolate di sale. Rosolate a fiamma vivace, versate il vino rimasto e fatelo evaporare leggermente. Completare la cottura in padella per 10 min.


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